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This is a substantive management programme, typically delivered over a nine month period in the case of full-time students. CTH Level 4 courses combine practical career-based elements with a number of essential management disciplines that will be invaluable as the individual’s career progresses. The course therefore provides the practicality needed for the workplace with the theory needed to advance in management roles and in education.
Students who complete the Level 4 may use it as a pathway to advanced study, typically progressing on to the CTH Level 5 Advanced Diploma. Since the Level 4 Diploma is designed to be broadly equivalent to that of the first year of a bachelor’s degree, students may use the qualification to apply for credit entry to a number of bachelor degree programmes at selected universities worldwide. However, the course is ideal preparation for immediate employment in the sector.
Over the last 30 years CTH has focused on developing and adding value to careers in the industry, globally. CTH was established in 1982 as a specialist professional body in the UK to focus on the training needs of new entrants to the hospitality and tourism industries, and now has accredited colleges worldwide delivering sought after CTH qualification.
We provide a ladder of progression in Tourism, Travel and Hospitality qualifications at Certificate, Diploma, Advanced Diploma, Graduate Diploma and Postgraduate Diploma level, and our qualifications provide appropriate academic preparation for students to apply for entry onto their final year degree programmes and Masters top us programs. This route delivers well trained and qualified employees and leaders for the sector
This unit enables students to gain an understanding of main sources of finance, to understand the relationships between cost volume and profit, to carry out specific costing practices and make recommendations on prices and interpret business performance using recognised tools. It is not an in-depth accounting unit, and this should be borne in mind when planning and executing the delivery
This unit covers the management of customer service operations, managing the resolution customers’ queries and complaints, analysing the effectiveness of customer service in hospitality or tourism and understanding the use of quality systems in the tourism and hospitality industry.
This unit covers understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors it, the issues and influences affecting it and the growth of global tourism and hospitality brands
This unit covers understanding rooms division operations (front office and housekeeping departments), front office processes and housekeeping operations.
This unit covers evaluating the effectiveness of rooms division operations (front office and housekeeping departments), supervising housekeeping operations, supervising housekeeping operations and managing the performance of staff.
This unit covers understanding the principles of food production operations, food production operations and food and beverage service.
This unit covers evaluating the effectiveness of food and beverage operations, developing food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance.
This useful Essential Study Skills unit may also be studied alongside this qualification, if required. This unit aims to provide learners with essential skills for academic communication, writing assignments and making presentations of academic information and carrying out programmes of academic study.